Tradisionele resepte

Sal whiskey die topverkoper -drank in Amerika word?

Sal whiskey die topverkoper -drank in Amerika word?

Vir die eerste keer ooit dui statistieke die moontlikheid aan dat whisky uiteindelik wodka in Amerika sal uitverkoop. Die verkoop van whisky per volume het in 2013 met 6 persent gegroei, terwyl die verkoop van vodka per volume met 1 persent gedaal het (met die volume verkope van die wêreld se topverkoper van sterk drank, Smirnoff-vodka, wat slegs in die laaste helfte van 2013 met 7 % gedaal het). $ 5,6 miljard in die Amerikaanse mark in 2013), maar tot dusver loop vodka nog baie voor in volume-verkope-65,9 miljoen negeliter (12-bottel) kaste in 2013, teenoor whisky se 52,8 miljoen.

Maar, sê Mikael Mossberg, uitvoerende hoof en mede-stigter van Distiller, die wêreld se enigste aanlyn-whisky-metgesel en aanbeveling-enjin, "Die gewildheid van whisky het geweldig gegroei tot op die punt om wodka vir die eerste keer in Amerika in die buiteland te verkoop amper 'n dekade. " Hy voeg by dat, "Die navigasie deur die groot hoeveelhede opsies, streke, style en smaakprofiele kan egter 'n uitdagende taak wees vir 'n beginner of selfs 'n afgeronde whiskykenner."

Nou, in 'n eksklusiewe verslag, het Distiller statistieke opgestel oor Amerika se gunsteling en gewildste whisky -handelsmerke. En nee, Johnnie Walker en Jack Daniel's het nie die lys gehaal nie. Volgens Distiller se statistieke, afgelei van honderde duisende Distiller-gebruikers en whisky-entoesiaste, is die Pappy Van Winkle 20 Year die hoogste gegradeerde ooit, met 'n gemiddelde telling van 4,76. Dit is geen verrassing nie, aangesien Pappy Van Winkle bekend staan ​​as die 'peetvader van whisky'.

In ander kategorieë was die whisky wat die meeste bygevoeg is tot die persoonlike versamelings van whisky -liefhebbers, die Lagavulin 16, 'n single malt Scotch whisky, en dit is ook aangewys as die gewildste Skotse whisky in die algemeen. Die gewildste Amerikaanse whisky in Distiller-gebruikers se versamelings was Maker's Mark, en die gewildste Ierse whisky was die immergewilde Jameson.

Hier is die volledige lys van die top 10 beste whiskys op Distiller:

Pappy Van Winkle 20 jaar

Midleton Baie skaars

George T. Stagg Bourbon (herfs 2013)

Pappy Van Winkle Gesinsreserwe 15 Jaar

Four Roses 125 -jarige bestaan ​​Bourbon

Pappy Van Winkle 23 Jaar

Die Macallan 25 jaar

William Larue Weller Bourbon (herfs 2013)

Die Balvenie Portwood 21 jaar

Die Macallan 18 jaar


Die vuil bootleg -drank van die verbod het ons vandag se handgemaakte cocktails gegee

Met Amerika in die middel van 'n florerende ambagsbier en handwerk -spiritusbeweging, is dit maklik om te vergeet dat verbod eens die wet van die land was.

Honderd jaar gelede, op 16 Januarie 1919, het Nebraska die 36ste van die 48 state van die land geword om die 18de wysiging te bekragtig en die vereiste driekwartdrempel bereik.

Die wet verbied die vervaardiging van drank wat meer as die helfte van 1% alkohol bevat. Brouerye, wynkelders en distilleerderye regoor Amerika is toegemaak. Die meeste het nooit weer oopgemaak nie.

Die verbod is dalk lankal dood, maar die praatjies en cocktails wat dit veroorsaak het, is nog steeds by ons. 'N Groot deel van die tyd se drank was maagdraaiend. Die noodsaaklikheid om hierdie slegte alkohol drinkbaar te maak - en kopers 'n diskrete plek te gee om dit te drink - het 'n verskynsel veroorsaak wat voortduur in die hedendaagse handwerk -cocktailbeweging en faux speakeasies.

Vir beter of erger het Verbod die manier waarop Amerikaners gedrink het, verander, en die kulturele impak daarvan het nooit regtig verdwyn nie.


Beste algehele: Basil Hayden se donker rog

Hierdie unieke rogwisky, byna dekadentlik ryk, is 'n versnit van Kentucky-rog, Kanadese rog uit Basil Hayden se Alberta-distilleerdery, en 'n tikkie poort wat uit Kalifornië gemaak word, wat die ondertone van donker vrugtegeure gee. Dit is nie u tipiese rog nie, maar dit is steeds wonderlik om op sy eie te drink of in 'n skemerkelkie soos 'n Boulevardier of Manhattan te roer. Hierdie bottel is maklik om te drink en bevat nog steeds die kenmerkende speserye van rog, hoewel dit meer in die kategorie vakansie speserye as swartpeper val. Of u nuut is in rogwiskies of 'n ervare rogdrinker wat u wil vertak, dit is die bottel wat u moet oorweeg.


Die beste whiskeys in elke staat tans

Baie mense dink dat Bourbon slegs kan wettiglik in Kentucky gemaak word. Dis nie waar nie. Maar die mite wat gereeld herhaal word, wys hoe onuitwisbaar die verhouding tussen Kentucky en whisky is, 'n verhouding wat dateer uit Alexander Hamilton en 'n veragte whisky-belasting wat distilleerders van die Mid-Atlantiese gebied na die vriendeliker suidelike staat gedryf het.

Die absoluut beste whisky in Amerika kom nog steeds uit Kentucky, of jy nou glo dat dit Pappy Van Winkle, George T. Stagg is, of miskien 'n meer offbeat -keuse. Net so is Jack Daniels, indien nie die beste nie, die meeste beroemde whisky in Amerika, en ook die topverkoper. Jack het Kentucky se buurman in die suide, Tennessee, bestempel as 'n ander staat wat uniek gekoppel is aan die goeie dinge.

Wat van whiskys uit ander state? Is die moeite werd?

Maar wat van whiskys uit ander state? Is die moeite werd? Daar is nou ongeveer 2 000 distilleerderye in Amerika, minstens een in elke staat. Aangesien hierdie "handwerk" mikro-distilleerdery net 'n dekade oud is, het baie van die huidige maatskappye nog nie die tyd (of hulpbronne) gehad om 'n goeie whisky te maak nie. Sommige vaartuigdistilleerderye vervaardig ook nie hul eie whisky nie. In plaas daarvan gebruik hulle dieselfde "verkrygde" sap, gewoonlik met vergunning van 'n reuse -fabriek genaamd Midwest Grain Products (MGP) in Indiana, en slaan eenvoudig hul eie etiket op die bottel. Ons sal die whiskies nie vir ons doeleindes tel nie.

Kan een van hierdie kleiner uitrustings wat eendag hul eie produk distilleer, hul staat help om die langdurige whiskykroon uit Kentucky en Tennessee te beveg? Die soektog na die volgende groot Amerikaanse whisky begin in 2019 met die beste distilleerderye in die 47 state, plus DC, wat nie Kentucky, Tennessee of Indiana is nie.

Let wel: die meeste van hierdie bottels is in die reeks van $ 40 en ndashto en $ 60.

Die beste van die beste

Hierdie distilleerderye veroorsaak waarskynlik Kentucky's "Bourbon Trail"om buite die staat te draai. Die meeste is gestig in die 2000's, en baie fokus op meer atipiese whiskies, soos gehop, vrugtevol of klaar. Hulle maak almal ongetwyfeld heerlike bourbons, rys, en selfs enkelmout. Die volgende 10 is ingedeel volgens kwaliteit.

1. WashingtonWestland

Stad: Seattle
Gestig: 2010
Verspreiding: nasionaal

Vir die langste tyd was Westland die 'klein outjie' in onafhanklike besit wat die beste whisky in Amerika gemaak het. Anders as die meeste Amerikaanse distilleerderye in die VSA wat op bourbon konsentreer, het dit die oog op enkelmalts. En hulle was almal redelik goed en volwasse, verfyn, gisagtig en smaakvol, of dit nou Westland Peated of Garryana was, vervaardig met vate gemaak van 'n unieke plaaslike eikeboom. In 2016 is Westland verkry deur die Franse drankreus R & eacutemy Cointreau, so dit is nie meer die onafhanklike onderdog nie. Dit is steeds die beste whisky van nie-Kentucky/Tennessee/Indiana in Amerika.

2. TexasBalcones

Stad: Waco
Gestig: 2008
Verspreiding: Texas, Illinois, Kalifornië en die drie-staat gebied

Balcones was miskien die eerste distilleerdery wat die roosterbrood van die mikro-whisky-wêreld was, toe die legendariese Chip Tate die Waco-onderneming gehelp het. Tate het in 2014 onder 'n wolk van beleggers geloop, en Balcones het 'n mate van glans in die pers verloor, maar dit produseer steeds goed van wêreldgehalte. Natuurlik is dit unieke mdashits unieke whiskys soos True Blue, gedistilleer uit blou erfmielies en Brimstone, gerook uit songebakte struik-eikehout, gebaseer op Tate & rsquos-resepte. En Balcones bly uit eie beweging innoveer en vervaardig dinge van wêreldgehalte. (Tate bestuur nou sy eie joint langs die snelweg, wat jou sekerlik laat wonder of dit eendag die beste whiskydistilleerdery van Texas sal word.)

3. WyomingWyoming Whiskey

Stad: Kirby
Gestig: 2009
Verspreiding: nasionaal

Miskien is u nie te optimisties die eerste keer dat u Wyoming Whiskey teëkom nie, met sy vaal naam en eenvoudige verpakking. Die eerste groepe koringwhisky uit hierdie gewrig was ook nie te swel nie. Maar sodra dit genoeg sap gehad het om 'n vyfjarige produk te produseer, het die distilleerdery dit begin doodmaak. Deesdae maak dit vatsterkte en hoë-rog produkte, en 2017 & rsquos Double Cask (klaar in Pedro Ximenez-sjerrie-vate) was die beste whisky tot nog toe. In September verlede jaar het die onderneming 'n strategiese vennootskap aangegaan met Edrington, die geesreus wat veral bekend is vir sy Scotch -portefeulje.

4. KaliforniëCharbay

Stad: Sint Helena
Gestig: 1983
Verspreiding: streeks

Een van die mees gevorderde mikro-distilleerderye in die spel is hierdie Napa Valley-uitrusting wat begin is deur 'n Europese expat wat druiwe-brandewyn wou maak. Vandag produseer Charbay wyn, tequila, vodka, rum, okkerneut likeur en 'n paar van die meer interessante whiskies ter wêreld. Die dertiende-generasie meester-distilleerder Marko Karakasevic is 'n mal man (en 'n baie aangename ou om mee te drink), en hy moet waarskynlik erkenning kry vir die uitvind van hoppy whiskey wat hy die eerste keer 'n IPA in 1999 gedistilleer het. Tans het hy sy tegniek en produkte verfyn Soos die hoppy Whiskey R5 en Whiskey S (gedistilleer uit Bear Republic Brewing's Big Bear Stout) nie net uniek is nie, is dit heerlik.

5. UtahHoogweste

Stad: Park City
Gestig: 2006
Verspreiding: nasionaal

Die produkte van High West is tot dusver meestal afkomstig van Indiana. Maar dit bevat wel 'n distilleerkomponent onder leiding van die towenaar Brendan Coyle, wat 'n meestersgraad in distillering aan 'n Skotse universiteit het. Alhoewel High West baie goed is in die neem van sap en interessante versnitte soos Bourye, Yippee Ki-Yay (klaar met vermouth en Syrah-vate) en A Midwinter Night's Dram (klaar in portvate), distilleer dit 100 % sy Valley Tan Whiskey, wat vernoem is na die alkoholiese "opknapper" wat die Mormone vroeër gedrink het. In 2016 is High West aangewys as Distiller of the Year deur Whiskey Advocate en mdashen is ook verkry deur Corona's Constellation Brands.

6. VirginiaVirginia Distillery Co.

Stad: Lovingston
Gestig: 2011
Verspreiding: streeks

Dit is 'n ambisieuse distilleerdery met 'n slim plan om die ligte aan te hou. In plaas daarvan om te begin met 'n wodka of jenewer soos die meeste nuwe distilleerderye, het Virginia Distillery sedert die opening in 2015 vir die publiek 'n enkelmout uit die Skotse Hoogland gekry en dit na Amerika gebring om te meng met sy eie lokaal gedistilleerde enkelmout. As dit nie genoeg is om produkte soos Virginia-Highland Malt Whiskey te maak nie, gaan die distilleerdery dikwels nog 'n stap deur hierdie gemengde sap in 'n verskeidenheid interessante vate te verouder. Dit wissel die spektrum van die verwagte industrie (sjerrie en port) tot buite die maat (plaaslike bier, cider en chardonnay) tot die werklik vindingryke ('n koue brou koffie-geweekte vat). Dit verwag om sy eerste suiwer Virginia-gedistilleerde enkelmout, genaamd Courage & amp Conviction, in 2020 vry te stel.

7. PennsylvaniaPa se hoed

Stad: Bristol
Gestig: 2011
Verspreiding: 14 state

As u gedink het dat ons niks aan die standaard sou eerbiedig nie, was u verkeerd. Met vergunning van Mountain Laurel Spirits is 'n reeks klassieke reguit rogwiskies wat lekker smaaklik is& mdashgeen klokkies en fluitjies nodig nie. Produkte soos Dad's Hat Pennsylvania Rye Whiskey bring die Keystone -staat moontlik terug as 'n vooraanstaande vervaardiger van whisky. Die beste produk van Dad's Hat is egter 'n 94-rog wat in vermoutvate afgewerk is.

8. ColoradoLeopold Bros.

Stad: Denver
Gestig: 1999
Verspreiding: 24 state

Colorado is een van die belangrikste state in die vervaardiging van whisky, en Stranahan's, die bekendste distilleerdery, is inderdaad wonderlik. Maar die broers Leopold, voormalige brouers uit Michigan, maak beter, meer intrigerende geeste. Die byna 20-jarige onderneming het 'n "voor-verbod" -styl-whisky en 'n rog in Maryland-styl, maar die reeks vrugte-whiskies is die interessantste. Veral goed is die Rocky Mountain Peach en Rocky Mountain Blackberry, albei laerbestande produkte wat versagde en gemengde plaaslike vrugte gebruik om soet te maak en kompleksiteit te gee.

9. Wes -VirginiaGladde Ambler

Stad: Maxwelton
Gestig:
2009
Verspreiding:
30 state

Smooth Ambler het onlangs baie lof by whisky -nerds gekry vir sy Old Scout -enkelvatkeuses. Ongelukkig kom al die enkele vate met vergunning van MGP in Indiana. In 2017 het die maatskappy Wheated Bourbon, 'n sogenaamde & ldquoAppalachian whisky & rdquo, heeltemal gedistilleer in Wes-Virginia, wat baie gesog was onder die cognoscenti. Smooth Ambler is in 2016 deur die Franse maatskappy Pernod Ricard verkry.

10. VermontFluitjie Vark

Stad: Shoreham
Gestig:
2008
Verspreiding:
nasionaal

Hierdie plaasdistilleerdery, wat tred hou met High West en Smooth Ambler, het lank reeds van die beste rogwisky in Amerika verkry. Stigter Raj Bhakta en voormalige Makers Mark -meesterdistilleerder, wyle Dave Pickerell, het die genie gehad om vate Kanadese rog terug te haal toe niemand dit wou hê nie. Die produkte soos Boss Hog en Old World is dalk duur, maar dit is van die beter, ouer rogbottels wat daar is. Onlangs het WhistlePig begin met die vrystelling van sy eie distillaat van plaas tot bottel genaamd Farmstock, 'n 'quadriple-terroir' rog wat vervaardig word met behulp van Vermont-water, rogkorrels en vate gemaak van plaaslike eikebome.

Die beste van die res

Hierdie distilleerderye is nog in hul beginfase. Sommige is jonk, maar toon belofte. Sommige is 'n bietjie ouer, maar kom nog tot hul reg. En sommige is nie eers so goed nie, hulle is net aanly whisky makers in die spesifieke staat. Almal distilleer egter hul eie produkte. Die volgende 38 is nie gerangskik nie en word alfabeties gelys.

AlabamaJohn Emerald

Stad: Opelika
Gestig: 2014
Verspreiding: streeks

Die staat se eerste whiskydistilleerdery wat in 100 jaar geopen is, en Alabama met twee skoene in Alabama het vyf jaar vroeër 'n verbod begin, in 1915 het mdash 'n produk, John's Alabama Single Malt, gerook met perske en pekanneut.

AlaskaAlaska distilleerdery

Stad: Wasilla
Gestig: 2005
Verspreiding: nasionaal

Die noordelikste whiskymaker van die land en geleë in Sarah Palin se tuisdorp, en Alaska Outlaw Whiskey, sowel as gerookte salmwodka.

ArizonaWhiskey Del Bac

Stad: Tucson
Gestig: 2011
Verspreiding: streeks

As klein ouens die groot seuns in hul eie spel gaan oortref, sal hulle iets heeltemal anders moet skep. Iets soos Whiskey Del Bac & rsquos Dorado, gemaak met mesquite-gerookte moute. Dit is soos om 'n sak Barbecue Lay te drink.

ArkansasRock Town

Stad: Little Rock
Gestig: 2010
Verspreiding: nasionaal

Rock Town gebruik 100 persent Arkansas-bestanddele vir produkte soos die Hickory Smoked Whiskey en Single Barrel Bourbon.

ConnecticutLitchfield

Stad: Litchfield
Gestig: 2014
Verspreiding: streeks

Hierdie noordwestelike Connecticut-plek se Batcher's Bourbon-bottel van bottel word tans op agtjarige ouderdom gebottel, redelik oud vir mikro-distilleerdersap.

DelawareDogfish Head

Stad: Milton
Gestig: 2002
Verspreiding: plaaslik

Die eerste staat van ons land en rsquos is nie presies 'n whisky -broeikas nie, wat dit vir hierdie bekroonde brouery maklik gemaak het om op die toneel te kom met Alternate Takes, 'n eksperimentele whisky wat onlangs vrygestel is van gerookte appelhout en in rumvate geëindig het.

Distrik van ColumbiaEen Agt

Stad: Washington DC.
Gestig: 2015
Verspreiding: plaaslik

Jos A. A. Magnus het vandag een van die gewildste whiskies in die onderneming gemaak, maar ongelukkig is die sigaarmengsel wat deur Armagnac afgewerk is, MGP-sap. One Eight Distilling's Rock Creek Whiskey is dus letterlik die enigste DC-gedistilleerde whisky wat tans op die mark is.

FloridaSint Augustinus

Stad: Sint Augustinus
Gestig:
2014
Verspreiding:
plaaslik

Hierdie distilleerdery wat deur die gemeenskap besit word, geleë in 'n historiese kommersiële ysaanleg, maak 'n Port Finished Bourbon verouder in vate van die nabygeleë San Sebastian Winery.

GeorgiëDertiende kolonie

Stad: Americus
Gestig:
2009
Verspreiding: streeks

Ondanks drakoniese alkoholwette in sy staat, het Thirteenth Colony daarin geslaag om 'n vierjarige suidelike Bourbon te produseer en 'n Southern Rye wat op Franse eikespirale afgewerk is.

HawaiiAla Wai

Stad: Honolulu
Gestig:
2017
Verspreiding:
slegs aanlyn

'N Paar jaar terug was Hawaiian moonshine die naaste aan whisky in Aloha-land. Gelukkig is daar vandag hierdie uiters klein distilleerdery met 'n verskeidenheid atipiese gisstamme, wat dan 'n jaar lank 'hiperverouder' word om Ala Wai Single Malt en Ala Wai Corn whisky te produseer.

IdahoIdaho Whiskey

Stad: Boise
Gestig:
2013
Verspreiding:
nasionaal

Die vlagskipproduk van hierdie distilleerdery, Idaho Whiskey, is 'n klein bourbon wat 'n topverkoper is in die staat se drankwinkels.

IllinoisPAAR Geeste

Stad: Evanston
Gestig:
2011
Verspreiding:
streeks

FEW, wat genoem is om Frances Elizabeth Willard, 'n plaaslike temperamentwerker, subtiel te verander, maak 'n bekroonde rog wat pittig en redelik goed is.

IowaCedar Ridge

Stad: Swisher
Gestig:
2005
Verspreiding:
streeks

U kan 'n pseudo-distilleerdery van Iowa en mdashTempleton & mdash krediteer om die wêreld in die mooier kant van die verkryging in te lig nadat dit 'n groot klasaksie vir die bemarking van sy produk as Iowa gemaak het. Cedar Ridge se reguit genoemde Iowa Bourbon word eintlik in Iowa gemaak, van Iowa -koring.

KansasUnion Horse

Stad: Lenexa
Gestig:
2010
Verspreiding:
streeks

Union Horses se vyfjarige Reserve Straight Bourbon Whiskey was goed genoeg om Wine Enthusiast se lys van die Top 100 Spirits van die jaar te haal.

LouisianaAtelier Vie

Stad: New Orleans
Gestig:
2011
Verspreiding:
streeks

Terwyl die meeste distilleerderye fokus op mielies, koring, gars en rog, bied Atelier Vie Riz aan, 'n whisky gemaak van rys.

MaineMaine Craft Distillering

Stad: Portland
Gestig:
2012
Verspreiding:
plaaslik

In 'n stad wat bekend is vir bier van wêreldgehalte, maak hierdie Portland-distilleerdery 'n wortel-gin en Fifty Stone, 'n turf-enkelmout in Highland-styl.

MarylandLyon

Stad: Sint Michaels
Gestig:
2012
Verspreiding:
plaaslik

Die huidige generasie whiskymakers van Maryland, wat eers die staat vir die beste rog ter wêreld was, is nog in die kinderskoene. Hierdie distilleerdery in die Chesapeake-baai-gebied het by die opening rum gemaak en het nou 'n 100-bewys rog en 'n enkele mout.

MassachusettsTriple Agt

Stad: Nantucket
Gestig:
2000
Verspreiding:
plaaslik

Triple Eight, wat verband hou met Cisco Brewers, distilleer 'n 12-jarige enkelmout met die naam Notch ('n portmanteau wat "Not Scotch" beteken) wat 'n paar toekennings gewen het.

MichiganGrand Traverse Distillery

Stad: Traverse City
Gestig:
2007
Verspreiding:
plaaslik

Michigan is 'n kersieland, en hierdie distilleerdery maak 'n Cherry Whiskey, saam met verskeie ander interessante opsies, soos 'n turf Islay Rye.

MinnesotaElf putte

Stad: St Paul
Gestig:
2013
Verspreiding:
plaaslik

Eleven Wells kan die meeste inligting van enige distilleerdery op die aarde bekend maak met bottels soos Wheaty Wheaty, wat 13 verskillende produksie -elemente bevat, wat wissel van die gewone (bewys, ouderdom) tot die meer duistere (vatvlakke, gistipe).

MississippiCathead

Stad: Gluckstadt
Gestig:
2010
Verspreiding:
plaaslik

In 'n toestand wat meestal nie whisky bevat nie, maak Cathead 'n wit whisky genaamd Gold Coast wat uit Lazy Magnolia -bier gedistilleer word.

MissouriStilL 630

Stad: St. Louis
Gestig:
2012
Verspreiding:
plaaslik

Hierdie distilleerdery se Double Barrel Rallypoint het 'Best in Class: Whiskey' gewen tydens die American Craft Spirits Association -toekennings in 2016.

MontanaGletser

Stad: Coram
Gestig:
2009
Verspreiding:
plaaslik

As u die moontlik apokriewe verhaal op sy webwerf glo, is hierdie distilleerdery bedink tydens 'n massiewe sneeustorm, aangesien 'n paar vriende bekommerd was dat hulle whisky sou opraak. Dit maak 'n reeks organiese, GMO-vrye graanwiskies, soos North Fork en Wheatfish, 'n enkelmout.

NebraskaSny Spike

Stad: La Vista
Gestig:
2008
Verspreiding:
nasionaal

Cut Spike Single Malt word gemaak met Skotse koperstille en 'n seldsaamheid in Amerika, maar een wat werk. Dit het Double Gold gewen tydens die beroemde San Francisco Spirits -kompetisie.

NevadaVerdi Plaaslike Distilleerdery

Stad: Verdi
Gestig:
2015
Verspreiding:
plaaslik

Verdi maak 'n bekroonde produk, Mahogany Whiskey, verouderd op bergmahonie, sowel as 'n vuurbal-uitdagende appelkaneelwisky.

New HampshireTamworth

Stad: Tamworth
Gestig:
2015
Verspreiding:
streeks

Tamworth maak 'n rogwisky gemeng met vars Montmorency -kersies, maar dit het verlede jaar virale gons gekry en rsquos Eau De Musc, 'n bourbon gegeur met uittreksel uit bevers en rsquo castoreum sakkies & mdashthe animal & rsquos anale kliere (eek).

New JerseyAsbury Park Distillering

Stad: Asbury Park
Gestig:
2017
Verspreiding:
plaaslik

Die staat wat Amerika sy eerste distilleerdery ooit gegee het, ontbreek vandag verbasend aan whiskyproduksie, alhoewel hy hierdie uitstekende distilleerdery het, naby die promenade, wat 'n Double Barrel Bourbon maak, verouder in eikehout en gebruikte ginvate.

New MexicoSanta Fe Geeste

Stad: Santa Fe
Gestig:
2010
Verspreiding:
nasionaal

Hierdie distilleerdery se Colkegan Single Malt, wat deur die Engelsman Colin Keegan gestig is, is 'n whisky met 'n mesquite-gerookte whisky in die hoë woestyn, 7000 voet bo seespieël.

New YorkVinger mere distilleer

Stad: Burdett
Gestig:
2009
Verspreiding:
plaaslik

Brian McKenzie & rsquos -distilleerdery, te midde van die wynland, gebruik mielies, koring en rog van plaaslike plase om vinne, brandewyne en verskillende likeurs te maak. Sy McKenzie Rye en Bourbon het die beste opgevaar na die staat, en hy is nie bang om dit in unieke vate uit die streek te voltooi nie, soos pommeau en riesling.

Noord-CarolinaGreat Wagon Road

Stad: Charlotte
Gestig:
2013
Verspreiding:
plaaslik

Ollie Mulligan, 'n Ierse inwoner uit 'n familie van (onwettige) whiskymakers, vervaardig bottels in Great Wagon Road, soos Rua, wat in Gaelies beteken 'lquard en rdquo' vir die pragtige kleur van hierdie organiese enkelmout.

Noord -DakotaBewys

Stad: Fargo
Gestig:
2013
Verspreiding:
plaaslik

Die enigste whiskydistilleerder in die staat maak 'n kaneelwisky genaamd 2DOCKS Fire by Proof.

OhioTom se dwaasheid

Stad: Chagrin -waterval
Gestig:
2010
Verspreiding:
plaaslik

Tom's Foolery kry goeie buzz vir sy Bonded Bourbon, wat dit een van die min mikro-distilleerders maak wat so 'n "gebonde" onderskeid kan eis.

OklahomaSkêrstaart

Stad: Moore
Gestig:
2013
Verspreiding:
plaaslik

Scissortail, die enigste vervaardiger van verouderde bourbon in die vroeër staat, gebruik klein vate om Father Time te bespoedig. Die gevegsveterane wat die distilleerdery bestuur, het Napalm, 'n kaneelwisky, gemaak en spesiale #MAGA -bottels aangebied vir Trump se verkiesing.

OregonHuisgeeste

Stad: Portland
Gestig:
2004
Verspreiding:
nasionaal

House Spirits maak Iers-geïnspireerde Westward Single Malt Whiskey, wat gegis word met ale-gis en nie in 'n biervriendelike omgewing verrassend nie.

Rhode eilandSons of Liberty

Stad: Suid -Kingstown
Gestig:
2011
Verspreiding:
streeks

Hierdie hip South Kingstown -kroeg sny brewpub sny distilleerdery maak whisky uit sy eie bier, insluitend 'n interessante Grapefruit Hop Whiskey.

Suid CarolinaHoë draad

Stad: Charleston
Gestig:
2013
Verspreiding:
streeks

Hierdie suidelike distilleerdery produseer 'n koekie -whisky, sowel as 'n Sorghum -whisky uit sorghum wat op 'n Mennonite -plaas verbou word.

Suid -DakotaDakota Geeste

Stad: Pierre
Gestig: 2006
Verspreiding:
plaaslik

Die enigste verouderde whiskymaker in Suid -Dakota het 'n hawer -whisky en 'n versnitproduk genaamd Bickering Brothers.

Wisconsin45ste parallel

Stad: New Richmond
Gestig:
2007
Verspreiding:
streeks

Een van die oudste distilleerderye in die staat maak 'n vierjarige Border Straight Bourbon en 'n New Richmond Rye, wat graan van 'n plaaslike plaas gebruik.

Die inskrywings in Michigan en New Jersey in hierdie verhaal is opgedateer.


Drankies en drankies wat elke kroeg moet bedien

Ongeag die toestand waarin u woon, word dit byna verwag dat daar sekere drankies en drankies is wat elke kroeg moet bedien. Vanweë hul gewildheid is hierdie alkoholiese drank 'n stapelvoedsel agter die meeste tralies. Barbacks leer oor hierdie bekende drankies tydens hul opleiding om kroegmanne te word. Hierdie drankies wissel van hoëbaldrankies, wat eenvoudige resepte is vir die meer ingewikkelde laebal -konsepte.

Alhoewel daar 'n toenemende lys resepte vir drank en mengeldrankies is, bly die drankies wat u moet drink, konstant. Soms word nuwe drankies ontwikkel en word dit klassieke wat bygevoeg word by die drank en drankies wat elke kroeg moet bedien.

Drankies en drankies wat elke kroeg moet bedien

Eerstens, hier is 'n paar handelsmerke van Scotch en whisky wat in baie drankies en cocktails in gemengde kroeë voorkom.

Skotse handelsmerke

Skotse whisky kom agter die meerderheid kroeë in Amerika voor. Daar is baie verskillende soorte Scotch -handelsmerke, en bars kies dikwels om verskillende soorte te verkoop.

Sommige van die beste Scotch -handelsmerke sluit in:

Ballantine's - variëteite sluit in Blended Malt 12-jarige en 21-jarige

Dewar's beskikbaarheid sluit 12-jarige en 18-jarige in

Die beroemde Grouse - die uitgebreide variëteite sluit in Scottish Oak Finish, Black Snow Grouse en Famous Grouse

Brandewyn handelsmerke

Daar is 'n paar brandewynhandelsmerke wat hulself as vaste gunstelinge agter Amerikaanse tralies bevestig het. Hier is 'n paar brandewynhandelsmerke wat volgens The Spirit Business in 2017 die topverkoperlys gehaal het:

Keiser - die wêreld se grootste brandewynmerk is nie net in Amerika bekend nie. Die Midde -Ooste en die Filippyne is die dominante markte van die keiser.

Courvoisier - het teruggekeer van dalende verkope om weer 'n dominante brandewynmerk te word weens bemarkingsveranderinge en die bekendstelling van sy Toast of Paris -handelsmerk.

Rémy Martin - posisioneer homself as 'n luukse brandewynmerk en werk saam met bekende bekendes om sy ruimte in die mark verder te vestig.

Brandewyn drink

Brandewynmerke vorm die basis van brandewyndrankies en skemerkelkies wat kroegmanne op versoek van hul kliënte moet kan opdis. Hier is 'n klassieke resep van brandewyn en cocktails, met vergunning van The Spruce:

  • Metropolitaan
    • Bestanddele
      • 2 oz brandewyn
      • 1 oz soet vermout
      • ½ teelepel eenvoudige stroop
      • 2 strepies Angostura bitter
      • Giet die bestanddele in 'n skemerkelkie met ysblokkies.
      • Skud goed.
      • Giet in 'n verkoelde skemerkelkie.

      Individuele drankies wat bars moet bedien

      Benewens bekende handelsmerke, is daar ook 'n paar individuele drankies, soos rum, vodka's en whiskys, wat elke kroeg aan hul kliënte moet bedien.

      Hier is 'n paar bekende drankies wat beslis 'n konstante teenwoordigheid by kroeë in Amerika is:

      • Bacardi rum
        • Volgens CNN is Bacardi rum die vierde gewildste drank in Amerika. Hierdie rum kom op die lys van drankies wat elke kroeg moet bedien, aangesien dit klassieke sowel as eksotiese cocktails kan maak. _Hier is net een van die vele gewilde cocktails wat Bacardi Rum uit die gids van The Dummies gebruik:
          _
          • Bacardi Daiquiri
            • Bestanddele
              • 1-1/4 oz. Bacardi Light Rum
              • 1/2 ons. Suurlemoensap
              • _1/2 teelepel Suiker
                _
              • Meng skudder met ys en sif in 'n afgekoelde skemerkelkie.
              • Malibu rum
                • Malibu Rum word in Barbados vervaardig en met klapperekstrak gemeng om 'n kenmerkende smaak te gee. Absolut bied 'n paar skemerkelkresepte wat hierdie gewilde rum insluit.
                  • Malibu Piña Colada
                    • Bestanddele
                      • 2 dele Malibu Rum
                      • 1 deel klapperroom
                      • Pynappelsap
                      • 1 wig pynappel
                      • 1 Hele kersie
                      • Vul 'n skudder met ysblokkies.
                      • Voeg Malibu -rum en klapperroom by.
                      • Skud en sif in 'n wynglas gevul met fyngemaakte ys.
                      • Vul op met pynappel.
                      • Dewars wit etiket
                          beweer dat Dewar's Scotch Whiskey die handelsmerk nommer een in Amerika is. Reis en ontspanning bied 'n paar resepte met hierdie topverkoper-whisky. Hier is een hieronder:
                          • Bloed en sand
                            • Bestanddele:
                              • 1 oz vars uitgedrukte lemoensap
                              • ¾ oz soet Vermouth
                              • 1 oz Dewar's White Label
                              • ¾ kersie heering
                              • Aanwysings
                                • Voeg al die bestanddele by die skemerkelkie.
                                • Vul met ys en skud vir 10-15 sekondes sterk totdat dit baie koud is.
                                • Giet in 'n afgekoelde skemerkelkie en bedien netjies, versier met 'n kersie.
                                • Groen appel vodka
                                  • Die natuurlike essensie van groen appels gee hierdie wodka 'n kenmerkende soet en suur smaak. Hier is 'n skemerkelkresep van Make Me A Cocktail met groen appelwodka:
                                    • Somer gin -granita
                                      • Bestanddele
                                        • 5 cl suurlemoensap
                                        • 7,5 cl Gin
                                        • 7,5 cl appelvodka
                                        • 2 skote Elderflower Cordial
                                        • _50 cl Waatlemoensap
                                          _
                                        • Plaas al die bestanddele in 'n groot kruik en meng goed met 'n lang lepel.
                                        • U moet dan die mengsel vries, wat 'n paar uur kan duur.
                                        • Giet eers die mengsel in 'n vlak houer en plaas dit een uur in die vrieskas.
                                        • Meng die granita met 'n vurk en plaas terug in die vrieskas en vries nog 'n uur.
                                        • Gaan so voort 'n paar keer of totdat die mengsel heeltemal gevries is.
                                        • Sodra dit gevries is, kan dit bedien word - skraap die mengsel met 'n vurk uit en vorm 'n donsige mengsel en plaas dit in 'n skemerkelkie.

                                        Drankies en cocktails moet elke kroegman weet

                                        Noudat ons 'n paar drankmerke nagegaan het wat elke kroeg moet bedien, is hier 'n paar drankies en skemerkelkies wat 'n ervare kroegman moet ken.

                                        • Skroewedraaier
                                          Met slegs twee bestanddele wat in 'n hoëbalglas bedien word, is hierdie skemerkel so eenvoudig soos dit kan word. Terwyl die basiese drankie van die skroewedraaier bestaan ​​uit twee bestanddele, kan daar verskillende variasies gemaak word, byvoorbeeld, 'n skroewedraaier met Sloe -gin en lemoensap maak 'n 'Slow Screw' -skemerkelkie. Die skroewedraaier -cocktaildrank word erken as 'n amptelike cocktail van die International Bartender Association. Die Inspired Taste bied die resep vir die klassieke skroewedraaier -skemerkelkie:
                                          • Bestanddele
                                            • Vodka
                                            • Lemoensap
                                            • Voeg die wodka by 'n hoëbalglas gevul met ys.
                                            • Bedek met lemoensap.

                                            Bourbon
                                            Bourbon is 'n drankie wat gemaak word van ten minste 51% mielies en verouder word in verkoolde eikehoutvate. Bourbon moet gebottel word met 40% alkohol per volume en teen 805 bewys. Hierdie drank was oorspronklik die eksklusiewe uitvoer van Kentucky, maar word nou oral in die VSA gemaak. Serious Eats bied hierdie cocktailresep met bourbon -drank:

                                            Outyds

                                            • Bestanddele
                                              • 1 teelepel (5 g) superfyn suiker (of 1 suikerblokkie)
                                              • 2 tot 3 strepies bitter
                                              • 2 gram (60 ml) bourbon- of rogwisky
                                              • _ Oranje en/of kersie om te versier (opsioneel)
                                                _
                                              • Plaas suiker in 'n outydse glas.
                                              • Bedek met bitter en voeg 'n paar druppels water by.
                                              • Voeg whisky by en roer tot suiker opgelos is.
                                              • Voeg verskeie groot ysblokkies by en roer vinnig met 'n lepel om af te koel.
                                              • Versier, as jy wil, met 'n sny lemoen en/of 'n kersie.
                                              • Blou strandmeer
                                                Daar word berig dat die blou lagune -drankie in die beroemde Harry's -kroeg in 1960 geskep is. Soos die naam aandui, is die cocktail van die blou strandmeer 'n helder blou skakering en bestaan ​​dit meestal uit limonade om 'n verfrissende drankie te skep. _Die volgende blou lagune -skemerkelkresep word verskaf deur 1001cocktails.com:
                                                _
                                                • Bestanddele
                                                  • 1 oz wodka
                                                  • 1 oz blou curacao likeur
                                                  • 1 oz limonade
                                                  • 1 kersie
                                                  • Giet vodka en curacao oor ys in 'n hoëbalglas.
                                                  • Vul met limonade, bedek met die kersie en sit voor.
                                                  • Bellini
                                                    Bellinis staan ​​bekend as somer -skemerkelkies en word na bewering deur Giuseppe Cipriani by Harry's Bar in Venesië geskep. Hierdie gunsteling van kliënte bevat die somersmaak van perskes gemeng met Prosecco. Hier is die volledige resep van mixthatdrink.com:
                                                    • Bestanddele
                                                      • 1 eetlepel wit perske puree
                                                      • Prosecco
                                                      • Gooi 'n eetlepel wit perske -puree onder in 'n afgekoelde fluitglas.
                                                      • Vul die glas nou stadig met Prosecco (of sjampanje), sodat dit die puree roer.
                                                      • Singapoer slinger
                                                        Die Singapore Sling is afkomstig van die Long Bar in Raffles Hotel in Singapoer. Hierdie skemerkelkie bied 'n ander indruk op 'n ander bekende skemerkelkie - die gin -slinger. Liquor.com bied die resep vir hierdie klassieke skemerkelkie:
                                                        • Bestanddele
                                                          • Z oz Gin
                                                          • Grand oz Grand Marnier likeur
                                                          • ¼ ons kersielikeur
                                                          • ¼ oz Kruie likeur
                                                          • 1 oz pynappelsap
                                                          • ½ ons vars lemmetjiesap
                                                          • 1 streep Bitters
                                                          • Klubsoda
                                                          • _Versier: 1 lemoenskyfie, kersie
                                                            _
                                                          • Voeg al die bestanddele (behalwe die koeksoda) by 'n skudder en vul met ys.
                                                          • Skud en sif in 'n hoëbalglas.
                                                          • Vul met koeksoda en versier met 'n lemoenskyfie en 'n kersie.
                                                          • Appletini
                                                            Die Appletini -skemerkelkie is meer as 20 jaar oud, en dit was 'n groot treffer onder kroegklante. Met die soet en suur geure van appelwodka word gesê dat die Appletini -skemerkel in 'n restaurant in West Hollywood genaamd Lola's geskep is. Alhoewel Appletini meer as twee dekades gelede op die toneel verskyn het, bly dit steeds een van die drankies wat elke kroeg moet bedien. Hier is 'n Appletini -resep van Liquor.com:
                                                            • Bestanddele
                                                              • 1¼ oz Vodka
                                                              • 1 oz Calvados
                                                              • 1¼ oz Fresh Granny Smith apple juice
                                                              • ¼ oz Fresh lemon juice
                                                              • ¼ oz Simple syrup
                                                              • Versier: Brandied cherry, Granny Smith apple slice
                                                              • Add crushed ice to a cocktail glass and set aside to chill.
                                                              • Add all the ingredients into a shaker with cubed ice and shake for about 10 seconds.
                                                              • Empty the ice from the cocktail glass and double-strain the mixture into it.
                                                              • Garnish with a skewered brandied cherry and 3 Granny Smith apple slices.
                                                              • Swart Russies
                                                                It’s alleged that the black Russian cocktail originated from Brussels in 1949. This simple two-ingredient cocktail is a classic drink that remains a favorite and should be served in every bar. The black Russian recipe can be tweaked to include flavored vodka and even cola. Here’s the recipe for the original black Russian cocktail from kahlua.com:
                                                                • Bestanddele
                                                                  • 1 part Kahlúa
                                                                  • 2 parts absolut vodka
                                                                  • Fill a rocks glass with ice.
                                                                  • Add the booze, mix and enjoy your very own Black Russian.
                                                                  • Sex on the Beach
                                                                    Sex on the Beach is a fruity cocktail with vague origins. Some believe that it was created by a bartender mixing Fuzzy Navel with a Cape Codder. Whatever the origins of the sex on the beach cocktail, it remains on the list of drinks that bars must serve. Here’s liquor.com’s take on this cocktail:
                                                                    • Bestanddele
                                                                      • 1½ oz Vodka
                                                                      • ½ oz Peach schnapps
                                                                      • 1½ oz Orange or pineapple juice
                                                                      • 1½ oz Cranberry juice
                                                                      • ½ oz Chambord or crème de cassis (optional)
                                                                      • Versier: 1 Orange wheel
                                                                      • Add all the ingredients to a shaker and fill with ice.
                                                                      • Shake, and strain into a highball glass filled with fresh ice.
                                                                      • Garnish with an orange wheel.

                                                                      No list of liquors and drinks a bar should serve would be complete without shots that customers love. Although shot recipes vary, here are some preferred shot recipes that every bartender should know how to make a variation of.

                                                                      • Jägerbomb
                                                                        This shot has developed somewhat of a cult following and has caused some controversy due to its potential side effects. However, this hasn’t stopped the jager bomb cocktails being enjoyed by friends in bars all over America. Here’s a Jägerbomb recipe found on thespruce.com:
                                                                        • Bestanddele
                                                                          • 1½ oz Jägermeister
                                                                          • ½ can Red Bull
                                                                          • Fill a shot glass with Jägermeister.
                                                                          • Fill a highball glass, or other tall glass, with Red Bull.
                                                                          • Drop the shot glass into the taller glass and drink immediately.
                                                                          • Kamikaze shots
                                                                            Kamikaze shots came on the scene in 1976 and are thought to be the original shooter cocktail. The International Bartenders Association recommends that this cocktail should be served straight up in a cocktail glass. Myrecipes.com provides the recipe for this kamikaze shot below:
                                                                            • Bestanddele
                                                                              • 1½ oz vodka
                                                                              • 1 oz triple sec
                                                                              • ½ oz lime juice
                                                                              • Add all the ingredients to a shaker filled with ice.
                                                                              • Shake and strain into 2 shot glasses.
                                                                              • Vodka shots
                                                                                Vodka shots are simple and plain and are served neat with no additional flavor added. There’s no training needed to pour a vodka shot, which makes the drink a no-fuss option that should be served at every bar.

                                                                              You are likely to find the alcohol bottles above in most bars around the country. They form the basis of equally famous drinks and cocktails that any bartender worth their salt can serve at the customer’s request.

                                                                              A well-stocked bar is also a great way to increase profits. There’s little overhead involved in mixing drinks and alcohol has a very long shelf life. Alcohol sales can help offset your margin on higher priced menu items like fresh seafood or expensive cuts of beef.

                                                                              Deputy helps restaurant owners save time and increase profits. To learn more, schedule a customized demo below to see it in action.

                                                                              Important Notice

                                                                              The information contained in this article is general in nature and you should consider whether the information is appropriate to your needs. Legal and other matters referred to in this article are of a general nature only and are based on Deputy's interpretation of laws existing at the time and should not be relied on in place of professional advice. Deputy is not responsible for the content of any site owned by a third party that may be linked to this article and no warranty is made by us concerning the suitability, accuracy or timeliness of the content of any site that may be linked to this article. Deputy disclaims all liability (except for any liability which by law cannot be excluded) for any error, inaccuracy, or omission from the information contained in this article and any loss or damage suffered by any person directly or indirectly through relying on this information.


                                                                              It is the most common tequila-based cocktail.And made with tequila mixed with triple sec and lime or lemon juice, often served with salt on the rims.

                                                                              It is distilled beverages is made from agave plants. Named after the tequila because it is the tequila-producing region, which lies 65 kilometers northwest of Guadalajara, Mexico.Tequila usually served with salt and lime.


                                                                              The result is a masterful blend of two premium whiskeys one bringing the sweetness of grains and malt with an oak barrel finish the other, a smooth whiskey that tastes like the caramel corn you enjoyed at the state fair as a kid. Both whiskeys spent just the right amount of time aging.

                                                                              The combination of mash-bills consisting of Midwest corn, a little malt and a little rye makes a damn fine spirit that’s good enough to shoot, sip or mix.


                                                                              Fireball Cinnamon Whisky Is The Most Popular Liquor Brand You've Never Heard Of

                                                                              Sometimes, getting your brand of liquor offered to bar-hopping revelers requires epic Super Bowl ads, millions spent on flashy billboards and small armies of skimpily-clad, shot-bearing models. Other times, as distiller Sazerac Co. has found out, tweeting at the bartender will do.

                                                                              Louisiana-based Sazerac Co. has seen sales of its Fireball Cinnamon Whisky nearly triple since 2012 -- from .8 percent to 2.3 percent of the market for liquors sold at bars and restaurants -- according to an analysis by industry research firm Restaurant Sciences. Demand for Fireball has made the liqueur among the most popular at bars and restaurants where it is offered, according to Restaurant Sciences, which surveyed 400 such establishments. The firm found Fireball had gone from making up a sometimes-negligible percentage of sales in 2011 to constituting 6.7 to 6.8 percent of all tabs this year.

                                                                              Even more extraordinary than the numbers is the fact that Fireball's popularity has boomed without a conventional marketing push by Sazerac. The company has instead relied on social media and engagement with bar employees to increase awareness of its products, a spokesperson for Sazerac said.

                                                                              “We don’t go into bars and hire girls and force people to take a shot,” Sazerac spokesman Steve Schmitz told The Huffington Post. “What we have been doing is pushing engagement with people in the industry, particularly bartenders.”

                                                                              @FireballWhisky Show me a bar owner that will do this. done about a month ago.#1 sold liquor @LuckyMonkeyDM pic.twitter.com/4Tg156BqIU

                                                                              — Tim Hartman (@thartman01) June 19, 2013

                                                                              Schmitz said Sazerac marketers have focused on helping bartenders develop drink recipes that make use of Fireball’s flavor profile. Consumers say Fireball, a heavily sweetened spirit with a spicy cinnamon kick, “tastes like Big Red in liquid form.” Among the most popular: a recipe that blends a shot of Fireball with a 12-ounce bottle of hard apple cider. Another recipe, which Sazerac says evokes the taste of “Cinnamon Toast Crunch” cereal, mixes Fireball with equal parts “agua de horchata,” a Mexican rice and vanilla drink.

                                                                              Nick Mitchell, manager of Irish Exit Ale House in New Albany, Ind., told HuffPost he does sell a fair amount of Fireball-and-cider mixed drinks. But he noted that the vast majority of sales are to people taking Fireball as a shot.

                                                                              “It is definitely the “Cheers!” shot,” Mitchell said. “You get the group of people that are here to celebrate, and you have glasses raised and shots taken, that shot’s going to be Fireball.”

                                                                              Mitchell said the state of Indiana restricts his bar, which serves 400 people on a busy night, to buying two cases of the liquor per week, a total of 32 bottles. Sometimes he’ll run out before the weekend even starts, he said.

                                                                              “It’s scary how much people love this product,” Mitchell said.

                                                                              Donna Hood Crecca, senior director at food industry analytics firm Technomics, said she calculates Fireball sold some 300,000 cases in 2012, a 67 percent increase in volume from 2011. Hood said Fireball is the hottest property within the liquor industry sub-sector branded as “flavored whiskeys,” which is highly fashionable at the moment. In percentage growth terms, Fireball is beating out competitors with much more recognizable names, including Jack Daniel’s Tennessee Honey Whiskey and Jim Beam’s Red Stag Flavored Bourbon. Sazerac declined to confirm any sales figures.

                                                                              Hood said the jump is unusual, given Sazerac has dedicated limited resources when compared to its much larger competitors.

                                                                              “This is not a company that has brand ambassadors or a huge sales force,” Hood said. “I can’t say that I’m aware of any overt promotional action. It’s kind of an organic trend, kind of like PBR when the hipsters focused on it a few years back.”

                                                                              Schmitz, the Sazerac spokesperson, also used the term “organic” in describing sales growth, and said connecting with people talking about the brand on Facebook and Twitter had been important in that regard.

                                                                              You've heard of the board game Battleship but how about battle shots? Jip! pic.twitter.com/D2xHhpjTw5

                                                                              — Fireball Whisky (@FireballWhisky) June 3, 2013

                                                                              Schmitz did note there were pitfalls in using social media to promote liquor, a highly regulated and scrutinized consumer product where advertising is concerned. Fireball’s social media approach was recently criticized in the United Kingdom, where local distributor Hi Spirits operates a Facebook page for the brand, as promoting binge drinking and the irresponsible use of alcohol.

                                                                              John Kramer, a consultant for Restaurant Sciences, said that whatever Sazerac has done with Fireball has clearly been effective, and could become even more so in the future. Consumption of the drink in bars is popular in Tennessee, Florida and California, Kramer said, but it is yet to pick up a similar level of enthusiasm in the Northeast.

                                                                              “It’s not really even in New York or Boston or East Coast cities,” Kramer said, “It hasn’t even started yet.”


                                                                              The Mysterious Art of Mixing a Manhattan

                                                                              In this era of lavishly composed cocktails, the simplicity of the Manhattan truly stands out—as does its colorful history.

                                                                              Noah Rothbaum

                                                                              Courtesy of Max Kelly

                                                                              Like DJs locked in battle pulling samples from the most obscure records in their milk crates, many bartenders across the country try to one up each other by using the most exotic spirits and mixers they can get their hands on.

                                                                              So in this day-in-age of ridiculously complicated cocktails, the simplicity and pure genius of the Manhattan truly stands out.

                                                                              The drink—a mix of American whiskey, sweet vermouth and bitters—is more than just the sum of its parts, and its depth and complexity would be hard to replicate with a recipe two or three times as long.

                                                                              Perhaps that’s why the Manhattan is now garnering renewed interest. Last summer Albert Schmid published The Manhattan Cocktail: A Modern Guide to the Whiskey Classic and Philip Greene, author of a fascinating Hemingway cocktail companion, To Have and Have Another, has just published his own take on the drink, The Manhattan: The Story of the First Modern Cocktail with Recipes.

                                                                              The recent interest in the concoction is perhaps no surprise given the overall rebirth of American whiskey from 2000 to 2015, according to the Distilled Spirits Council of the United States, sales of bourbon and Tennessee whiskey have climbed by nearly 32 percent. And that’s not to mention the sudden ubiquitousness of the Old Fashioned, which over the last few years has once again become one of the most popular whiskey drinks in America. (I’ll chalk that up to Don Draper’s insatiable thirst for the concoction.)

                                                                              But while there is an accepted history for the Old Fashioned—essentially it’s the original cocktail recipe, calling for spirits, water, bitters and sugar—the Manhattan’s history is quite a bit murkier.

                                                                              What we do know is that sometime in the late 1860s vermouth became available in the U.S. and made its way into cocktails (essentially Old Fashioneds) and changed the scene for good. “Its advent represents a watershed moment in cocktail history,” writes Greene in his new book.

                                                                              “For the first time, an imported, fortified, aromatized wine known as vermouth modified the structure of the cocktail, adding balance, nuance, sophistication, and sweetness to the base spirit. It completed the revolution and launched a new epoch.”

                                                                              But who first thought to combine vermouth with whiskey and bitters has been lost to history. For years, there was a persistent legend that drink was dreamed up for a party thrown by Winston Churchill’s mother at the Manhattan Club. Sadly, that theory has been thoroughly debunked.

                                                                              Greene explores a few other stories about the elixir’s origins, including one that has a bartender named Black creating the drink in a bar on Broadway below Houston Street. Greene concludes after much sleuthing and no doubt countless hours of research “as with so many cocktail tales, the definitive answer remains elusive. It’s enough to drive a man to drink.”

                                                                              While no one disputes the basic recipe for the Manhattan, the type of whiskey used in it will vary depending upon where you order it.

                                                                              In a craft cocktail bar you’ll most likely get a Manhattan made with rye, since many believe that’s more authentic. The spirit also gives the Manhattan a pleasant spiciness.

                                                                              While in a standard bar the drink will be made with the more popular and widely available bourbon (the bourbon version will generally give the drink a softer and more rounded taste).

                                                                              The one problem with this practice is that, according to leading cocktails historian David Wondrich, author or Imbibe en Punch, historic bartending manuals don’t seem to consistently call for one type of whiskey over another.

                                                                              Seemingly even the most essential and accepted detail of the drink leads to yet another Manhattan mystery. Until, further research turns up definitive proof, the only thing to do is fix a drink and ponder its shadowy origins.

                                                                              Bestanddele:

                                                                              Versier: Brandy cherry

                                                                              Glas: Cocktail

                                                                              Voorbereiding:

                                                                              Add all the ingredients to a mixing glass and fill with ice. Stir and strain into a cocktail glass and garnish with a brandy cherry.

                                                                              Brooklyn Cocktail

                                                                              Contributed by Philip Greene

                                                                              Bestanddele:

                                                                              1.5 oz Carpano Antica Formula Sweet Vermouth

                                                                              1 dash Amer Picon Bitters

                                                                              1 dash Luxardo or Leopold Bros. Maraschino Liqueur

                                                                              Glas: Cocktail

                                                                              Add all the ingredients to a mixing glass and fill with ice. Stir and strain into a chilled cocktail glass.

                                                                              Herdruk met toestemming van The Manhattan © 2016 by Philip Greene, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.


                                                                              Will Whiskey Become the Bestselling Liquor in America? - Resepte

                                                                              Old Overholt Straight Rye Whiskey

                                                                              Old Overholt - Originated by Abraham Overholt
                                                                              Abraham Lincoln's favorite whiskey!

                                                                              Kessler Whiskey - Originated by Julius Kessler Born in Budapest, Julius Kessler was selling whiskey in Colorado when the silver boom started at Leadville in the late 1870's By coaxing pack mules over the hills from Denver, he got his whiskey to Leadville, where it retailed at $2 for three fingers. Later, when he got his own distilleries, he beat out his rivals by selling direct to retailers. A tall, beaming sales man with a sleek, well-fed look, Julius Kessler managed to pump the hands of at least 40,000 U. S. liquor dealers. That gave him such a runaway advantage that Distillers Securities Corp. ("The Whiskey Trust") put itself and its surplus stocks in his hands. Under President Kessler the "Whiskey Trust" had a brief period of profits before Prohibition reduced it to messing around with yeast, vinegar, denatured alcohol.

                                                                              In 1921, at 65, Julius Kessler retired to Vienna with several million dollars and 38.000 cigars. In a lifetime of selling liquor Mr. Kessler had to sample many a whiskey. He estimates that the droplets thus consumed add up to five gallons, his total consumption. To make up for such abstinence, he used to buy 10,000 cigars whenever he went to Havana for molasses.

                                                                              Kessler Whiskey is a American blended whiskey best known for it's slogan, "Smooth as Silk, Kessler". To get his product out, Julius Kessler went from saloon to saloon selling the whisky. Julius himself, retired from his business in 1921

                                                                              Old Grand Dad Whiskey - Originated by Raymond B. Hayden Basil Hayden, Sr. left Maryland in 1785 and made his way to Kentucky. He settled in Nelson County, just outside of Bardstown. One of the first things he did after getting his homestead setup was to build a distillery. It was well known that Hayden had come from a long line of "whiskey people." This distillery was set up probably in 1796. Of course in the years to come Bardstown was to become famous for its many distilleries and the area is still known as the Bourbon Capital of America. Raymond B. Hayden was the Son of Lewis Hayden and Mary Dant, and was the grandson of Basil Hayden, Sr.

                                                                              Old Crow Whiskey - Dr. James Crow In 1823, a gentleman physician, Dr. James Crow, arrived in the area. A man apparently trying to escape from a less-than-completely-responsible past (involving bankruptcy and abandonment), Crow was beginning to get his new life in order when he went to work for Colonel Willis Field, a distiller on Grier's Creek near Woodford County. Crow brought his scientific and medical training to what had been a very rough-and-tumble process and the results were astounding. He was able to achieve a consistency of quality never before imagined, one which would give a distiller the ability to make production commitments that could actually be met. Dr. Crow soon moved to the town of Millville on Glenn's Creek and for the next twenty years he was in charge of the Oscar Pepper Distillery (later to become Labrot & Graham) on McCracken Pike. Later he went to work for the Johnson Distillery a couple miles north on Glenn's Creek Road. That distillery later became Old Taylor. He worked there until his death in 1856. Because of his development of methods that would ensure continuity and consistent quality (including the use of measuring devices and the knowledge of how the sour-mash process actually works) many consider Dr. James Crow to be the true father of Bourbon. The man who became the new master distiller, William Mitchell, had worked directly with Crow and knew all his methods. His continuation of Old Crow whiskey was identical to the original. He in turn taught this to his own successor, Van Johnson.

                                                                              Dr. Crow never actually owned a distillery, though. The enormous Old Crow distillery which sits on Glenn's Creek today was built around 1872, 16 years after he died. Old Crow whiskey was made here, in essentially the exact same way, until Prohibition, and then again after Repeal. National Distillers owned it then, but they had made no changes in the way the bourbon was made. Then, sometime during the 1960's, the plant was refurbished and formula was changed. The new version was different, and there was some public outcry, but National continued to use it until they were purchased by Jim Beam Brands in 1987

                                                                              Old Taylor Whiskey - Colonel Edmund H. Taylor Two decades after James Crow's death, the second "father" of Bourbon began his work, also here along Glenn's Creek. Colonel Edmund H. Taylor began his distillery-owner's career at the O.F.C. distillery in Leestown (which later became Ancient Age). After turning over ownership to his partner George T. Stagg, Taylor built a new distillery on Glenn's Creek. It has been called one of the most remarkable sights in the bourbon industry. The main distillery building is made entirely of limestone blocks, in the form of a medieval castle, complete with turrets. A drawing of the castle appears on the label of Old Taylor Bourbon. The castle wasn't just a facade, either inside were gardens and ornate rooms where Colonel Taylor used to entertain important government officials and politicians. Taylor's contribution was the guarantee of quality in an industry that had lost nearly all credibility. Very few distillers were selling quality product, and virtually none of what good bourbon was being made ever got to the public without being diluted, polluted, and rectified. Edmund Taylor crusaded tirelessly to have laws passed that would ensure quality product, and he was successful. He was the originator of what became known as the Bottled-in-Bond act of 1897. This was essentially a federal subsidy by tax deferral for product made to strict government standards and stored under government supervision. In the process, he was responsible for documenting what those standards would be. And therefore, Edmund H. Taylor, Jr. was given the task of defining Straight Bourbon Whiskey. As a result of the success of this act, other federally enforced standards for food products were enacted, and we can say we owe much of our current standards in many consumable products to this gentleman with a distillery on Glenn's Creek.

                                                                              Well, maybe a couple of distilleries. Actually, Col. Taylor owned or had an interest in several plants, including the Pepper distillery and Frankfort distillery, and even the Stagg distillery in Leestown was actually known as the E.H.Taylor Jr. Company. Edmund Taylor remained a very powerful figure in the bourbon industry well into the twentieth century. He died, at the age of 90, in 1922.

                                                                              "Rye Whiskey" by Terry Ike Clanton


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                                                                              Don’t ever run out of Booze: Learn to Make your Own

                                                                              Since we are talking about prepping, nothing says being prepared like having the ability to make your own homemade liquors and wines. While I’m partial to moonshine, that takes a little more work and equipment than the average person probably has on hand. But nothing is stopping you from brewing up a good ol’ batch of Hillybilly Wine!

                                                                              Drop-Dead Easiest Homemade Wine Recipe:

                                                                              There are a million and one homemade wine recipes out there, so I’m not going to share every single way to make it, just one drop-dead easy way that will get you started. Once you learn the process, you can experiment and start making your own fruit juices.

                                                                              Wat jy nodig het:

                                                                              • 5 – 64 oz bottles of grape juice. Heat to 115F in a big ass pot (don’t go beyond that or you will kill the yeast, you just want it warm enough to dissolve the sugar).
                                                                              • Add about 6 ¼ cups of sugar and mix
                                                                              • Pour into a large container
                                                                              • Add one pack of wine yeast – you can also use regular baking yeast
                                                                              • Gently Stir and cover with a towel rubber band the towel around the bottle and let it sit for five days.
                                                                              • On the fifth day siphon the liquid into another clean container and place an airlock on the bottle and let it sit for another 14 days (the airlock keeps bacteria out of the bottle while letting the gas out at the same time). Repeat this step of the process one more time and let sit for another 14 days. This helps you get a cleaner wine and keeps all the crap at the bottom of the old container.
                                                                              • Drink up!

                                                                              But when the SHTF, there is only one liquor that I must have — Whiskey! Check out some of our favorites here.